Sunday, 2 December 2012

Vegetable and Bean Soup


• 1 can white beans, drained.

• 50g/2 oz unSalted Butter

• 1 large onion, finely chopped

• 1 clove Garlic, finely chopped

• 1 large Carrot, peeled and finely chopped

• 1 Celery stalk, finely chopped

• 1 litre / 2 pints vegetable stock

• 1 can chopped Tomatoes, with juIce

• Tiny pinch of dried Thyme

• 1 tsp Sugar

• 1 bay leaf, fresh or dried

• Sea Salt and pepper

• 2 tbsps finely chopped flat leaf Parsley to serve

How To Cook Vegetable and Bean Soup :

1. In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent, stirring constantly. Add the garlic and cook for a further 2 minutes taking care not to burn. Add the carrots and celery and cook for a further five minutes.
2. Add the stock, beans, tomatoes, thyme, sugar, bay leaf and bring to the boil. Reduce to a simmer. Cook gently for 30 mins, or until the carrot and celery are tender - avoid over stirring to prevent the beans breaking up. Remove the bay leaf.
3. Place half the soup into a food processor and purée. Stir the purée back into the pan and season to taste.
4. To serve, ladle into warmed soup bowls and garnish with the parsley.
Note: Prep Time: 10 minutes, Cook Time: 30 minutes, Total Time: 40 minutes

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